Posts Tagged ‘Gravy’

Creamy Mushroom Gravy



  • 3 tablespoons unsalted butter
  • 6 ounces mushrooms, stems trimmed and thinly sliced
  • 1 tablespoon finely chopped shallot
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1/4 cup dry Marsala wine
  • 2 cups low-sodium beef broth or stock
  • 1/4 cup heavy cream


  1. Heat the butter in a large frying pan over medium-high heat until foaming. Add the mushrooms and shallots and season with salt and pepper. Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 5 minutes.
  2. Reduce the heat to medium, sprinkle in the flour, and stir to coat the mushrooms. Cook, stirring occasionally, until the flour is lightly toasted, about 3 minutes. Add the wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Cook until the wine is completely reduced, about 30 seconds.
  3. Slowly pour in the broth or stock and whisk until smooth. Bring to a boil and cook, stirring occasionally, until the gravy has thickened and coats the back of a spoon, about 2 minutes.
  4. Remove the pan from the heat and stir in the cream. Taste and season with salt and pepper as needed.

Suggested Serving:

On Mashed potatoes, Salisbury Steak, Roasted Baby Red Potatoes or anything thing you would normally server gravy on!


Turkey Gravy


1 package neck, heart, gizzard from turkey giblets
1 medium carrot, thickly sliced
1 medium onion, thickly sliced
1 medium celery rib, thickly sliced
1/2 teaspoon salt
1 turkey liver
3 tablespoons fat from turkey drippings
3 tablespoons all purpose flour
1/2 teaspoon salt
pepper to taste

In a 3 quart saucepan, over high heat, place neck, heart, gizzard, vegetables and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes. Add liver and cook 15 minutes longer. Strain broth into a large bowl; cover and reserve broth in the refrigerator. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4 cup measuring cup. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4 cup measure. Let the mixture stand a few minutes, until the fat rises to the top. Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2 quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden. Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3 1/2 cups. Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy simmers and is slightly thick. Season to taste. Provides 14 servings at 1/4 cup per portion.

Tomato Gravy


This is my great grandma’s recipe! When she put Ketchup in her scrambled eggs, I was sold on Tomato Gravy because that was the very next thing she made for me!

1 28 ounce can crushed tomatoes
1/2 cup onions, chopped
4 slices of bacon
1/4 cup green peppers
3 tablespoons flour

Fry bacon in frying pan until done but not crisp, cut into pieces. Add onions and green peppers, saute until soft. Add tomatoes and simmer 20 minutes. Salt and pepper to taste. Mix flour with enough water to make a smooth paste. Add this to the other ingredients stirring constantly until thickened. Serve over rice. Serves 4 to 6.

Southern Hot Sausage and Milk Gravy


1 pound hot sausage
1/2 cup flour
1 1/4 cups milk
1/2 teaspoon salt
1/2 teaspoon black pepper

Crumble sausage in pan. Cook until done, about 8 minutes. Remove from heat and drain on paper. Reserve 8 tablespoons of fat. Put fat back on high heat and add flour, salt and pepper. Stir until golden brown or white if you prefer. Add milk, stirring until thick. Stir in drained sausage. Cook until hot. Serve hot with biscuits.

Shiitake Mushroom Gravy


2 tablespoons olive oil
1/2 cup brown rice flour
1/4 pound fresh shiitake mushrooms, sliced
1 tablespoon fresh marjoram
1 tablespoon fresh thyme
4 cups vegetable stock
2 tablespoons Braggs Aminos or tamari
1 teaspoon apple cider vinegar
sea salt and freshly ground pepper

Heat oil in a 2 quart saucepan. Add rice flour and stir with a wooden spoon until the mixture resembles wet sand. Add mushrooms and cook 5 more minutes. Pour stock and Braggs slowly, stirring until smooth. Simmer for 20 to 30 minutes or until thickened. Adjust seasoning with vinegar, sea salt and pepper.

Sawmill Gravy


1/2 pound ground sausage
1 1/2 cups milk
1/8 teaspoon pepper
3 tablespoons all purpose flour
1/8 teaspoon salt

Cook the sausage until brown in a large skillet over medium heat. Drain and reserve 2 tablespoons drippings in skillet. Brown flour in drippings, stirring constantly. Add milk and bring to a boil. Reduce heat and add sausage, salt and pepper. Simmer 2 minutes. Serve over hot open faced biscuits.


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